This Pumpkin Soup is adapted from a recipe in “Seriously Spooky Fun” by Marion Haslam. It is a great way of using up the leftover insides of your pumpkin once you have had fun carving it up!
Serves 4
Ingredients
- 900g (2lb) pumpkin diced
- 1 large apple diced
- 1 onion chopped
- 1 carrot sliced
- 1 stick of celery sliced
- 2 garlic cloves
- 25g / 1 oz butter
- 1.2 l (2 pts) chicken or veg stock
- Dash of Tabasco
- 1 bay leaf
- Few Thyme leaves
- 150ml / 5fl oz low fat creme fraiche
- 1/2 tsp nutmeg
- Salt & pepper
- Chives or parsley chopped
Method :
- Add butter to a saucepan and saute the vegetables and garlic for a few minutes. Add the pumpkin, apple, stock, tabasco, bay leaf and thyme.
- Bring to the boil and simmer for 20-25 minutes
- Remove the bay leaf and puree the soup in a blender or with hand blender until smooth.
- Stir in most of the creme fraiche and season with the nutmeg, salt & pepper.
- Use a spoon to swirl in some creme fraiche and sprinkling of chopped chives or parsley
Related recipes: Halloween Toasted Pumpkin Seeds and Pumpkin Scones
If you have tried this recipe let us know what you thought of it in the comments below
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